Waldorf-Style Potato Salad

The beloved flavors of a classic Waldorf salad are mixed here with tender new potatoes for a creamy, crunchy masterpiece of a picnic dish.

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Ingredients

Yields:
6

Cal/Serv:
260

2 lb.
small new potatoes

kosher salt

pepper

3 tbsp.
sour cream

2 tbsp.
mayonnaise

1 tbsp.
white wine vinegar

1 tbsp.
whole-grain mustard

1 c.
small red grapes

4
stalk celery

1/2 c.
roughly chopped toasted walnuts

1/2 c.
roughly chopped fresh flat-leaf parsley

Directions

Prep Time:
0:20

Total Time:
0:35

Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.

In a large bowl, whisk together the sour cream, mayonnaise, vinegar, mustard, and 1/4 teaspoon each salt and pepper.

Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the grapes, celery, walnuts, and parsley.

Tips & Techniques

Make Ahead: Prepare the potato salad without the grapes, celery, walnuts, and parsley and refrigerate for up to 2 days. Fold in the grapes, celery, walnuts, and parsley just before serving.

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